Roast Lamb with Pomegranate Molasses

Something a little bit different this time, while cooked on the BBQ this is more of a play on the traditional Sunday roast. Don’t get me wrong one of my all time favourites is a quality leg of lamb stuffed with hunks of garlic and rosemary then dusted with salt and pepper, but every now and then you need a change, something different. The highlight of this dish is a sticky pomegranate molasses, once you know how to make this you will find a number of uses for it. It’s great for a drizzle over salads, works well with chicken or spill it over some feta to serve on crisp flat bread. Depending what you are going to use it for you may want to use just the molasses or you may want to add the other spices, see below. You can cook the lamb either on the BBQ with indirect heat or in the oven.

Making the molasses

1L of Pomegranate juice

½ cup sugar

Juice of 1 lemon

Take the pomegranate juice, add sugar and the juice of 1 lemon into a saucepan, bring to the boil and simmer for 1 hour or until reduced to 1½ – 2 cups, cool. It may still seem runny when you take it off the heat but it thickens while it cools. Once back to room temperature stir in

Juice of another lemon

2 tsp ground coriander

2 tsp ground cumin

¼ tsp cinnamon

1clove garlic (crushed)

1 Tbs olive oil

You’ll also need

1leg of lamb

Fresh mint



Brush the molasses to cover the lamb and cook your lamb as normal. For me I usually find 180 for 1 hour per kg, so a 2.5kg leg will cook for 2.5 hours. After 1.5 hours add more glaze and then add glaze another few times until cooked, I usually do it 3 or 4 times during the cook.


Once cooked wrap in foil and let the meat rest for 20-30 minutes. Just before your ready to serve turn on the grill in your oven to high (regardless of how you cooked the lamb). Cover with fetta and place under the grill for 5 minutes to melt the fetta. Once melted cover in freshly chopped mint and take a picture before hacking in.


Note in the title picture I skipped the feta due to allergies of our guests at the time, here’s a picture of one with the fetta.